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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts

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Author(s):
Martins, Mariana Marinho [1] ; Saldana, Erick [2] ; Bortoluzzi Teixeira, Ana Clara [1] ; Selani, Miriam Mabel [3] ; Contreras-Castillo, Carmen J. [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Dept Agroind Alimentos & Nutr, Escola Super Agr Luiz de Queiroz, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Nacl Moquegua UNAM, Fac Ingn Agroind, Calle Ancash S-N, Moquegua 18001 - Peru
[3] Univ Fed Sao Carlos, Ctr Ciencias Nat, Campus Lagoa do Sino, Rod Lauri Simoes de Barros, Buri, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: MEAT SCIENCE; v. 180, OCT 2021.
Web of Science Citations: 0
Abstract

For deeper insight into beef consumer experiences during consumption, sensory descriptions seem to be insufficient, and exploration of emotions evoked by this product are required. In this context, the present study aimed to evaluate the emotions evoked by beef consumption in different contexts. To that end, this work was structured as follows: 1) Emotional vocabulary development; 2) Selection of beef cuts; and 3) Emotional profiling of beef cuts. The emotional vocabulary was useful for characterizing emotions evoked by two beef cuts with different sensory profiles, in different contexts, considering a within-subjects design. Rump cap samples showed the highest liking and were associated with positive emotions, while outside flat samples were less liked and characterized by negative emotions. The evoked context had no effect on hedonic and emotional intensities, but increased the number of emotions elicited by consumers. The correlation of sensory, hedonic and emotional information indicated that tenderness and internal color of beef were correlated with positive emotions and higher liking scores. (AU)

FAPESP's process: 17/26667-2 - Beef quality in Bos indicus cattle: biological markers for meat attributes in different ultimate pH ranges
Grantee:Carmen Josefina Contreras Castillo
Support Opportunities: Research Projects - Thematic Grants